Salted Chocolate Chip Almond Shortbread Cookies

Salted Chocolate Chip Almond Shortbread Cookies
  • Yield: 18 Servings
  • Prep Time: 25 Mins.
  • Cook Time: 13 Mins.


  • 12 tablespoons butter, softened (1½ sticks)
  • 1/4 cup light brown sugar
  • 1/4 cup granulated sugar
  • 1 egg yolk
  • 1 teaspoon vanilla extract plus ½ teaspoon salt
  • 2 1/4 cups Fisher® Chef’s Naturals Almond Flour
  • 3 ounces bittersweet chocolate, chopped
  • 1/4 cup turbinado (or demerara) sugar plus coarse salt


  1. In a stand mixer bowl fitted with a paddle attachment, cream together butter, brown and granulated sugars until light and fluffy, about 2 to 3 minutes, stopping once to scrape down bowl.  
  2. Scrape down sides of bowl again and add egg yolk, vanilla and ½ teaspoon salt. Mix until fully incorporated. 
  3. Add Fisher® Chef’s Naturals Almond Flour and mix until combined. Add chocolate and mix just until incorporated. 
  4. Turn dough out onto a sheet of parchment or plastic wrap. Form into a log 8 inches long x 2 ½ inches wide. Refrigerate overnight until firm (or at least one hour). 
  5. Preheat oven to 350°F. Spread turbinado /demerara sugar out on baking sheet. Roll dough in sugar, pressing as needed to coat outside fully. 
  6. Cut dough into ½-inch discs. Transfer cookies to parchment-lined baking sheet about 2 inches apart. 
  7. Bake until golden brown on edges, 12 to 13 minutes, turning sheet halfway through.
  8. Remove from oven. Top each cookie with pinch of coarse salt.  

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